Bone a small turkey after having cut off the wings, the legs and
the neck. Begin by cutting the skin down its entire length, com-
mencing with the middle of the neck and ending with the middle of
the rump. Use a small thin knife and follow the outlines of the rib
bones. Then remove the breast bone and the second joint bones,
take the meat from the latter and chop very fine. Remove all sinews
from the fillets, cut away a part of their thickness and place them
where the legi^ were taken off. Prepare a well-seasoned choppd
forcemeat, mix well together, adding % gill of brandy, truffle essence
and 1 ounce of chopped truffles. Cut % pound of fat pork into ^
inch squares, blanch and drain. Have also % pound of unsmoked
beef tongue cut in % inch squares, 5 ounces of peeled truffles cut in
pieces and % of a pound of duck or goose livers, parboiled and
cold, cut in % inch dice. With this and the forcemeat stuff the
turkey, then wrap it in a cloth and let cook in some good stock for
2 hours, drain well, take off the cloth and wrap it up again before
setting under press. When thoroughly cold, unwrap, prepare and
cover with a white fecula Chaudfroid sauce. Decorate with aspic
jelly.
Boned Turkey.
Select a large turkey, split in the back, take out all bones, cut
the first joint of the legs, remove bones, then the second joint, also
take bones from the wings, turn in both legs and wings. Have an-
other turkey boiled, cut in pieces and put through grinder, add to it
2 cans of champignons, sliced in half, 1 large can of truffles, season
with 1 nutmeg grated, a little onion, ground mace, pepper and salt.
Take 1 thick slice of raw ham and cut in pieces an inch thick, also ^
pound of raw salt pork, cut % inch thick, 1 beef tongue boiled a^d
cut the same way, put the forcemeat in turkey, then the meat cut in
strips, champignons and truffles, add meat and the strips of bacon
until the turkey is stuffed quite full. Sew it in the back with strong
white thread, put turkey in a cheese cloth bag and tie it very tight.
Put in a kettle, cover well with water and boil 2 hours. Take from
fire and let it get cold. It can then be molded in aspic jelly, or
cut in slices. Serve with Chaudfroid sauce.
Chaudfroid Sauce.
Put in saucepan 2 tablespoons of butter; when it bubbles add
2 tablespoons of flour ; mix well, stirring all the time. Put in 2 coffee
(163)
164 KENTUCKY RECEIPT BOOK.
cups of chicken or veal stock, cook until tolerably thick ; season with
salt and pepper. Soak ^ box of gelatine in % cup of cold water
for 1 hour, add to stock and stir until dissolved. Strain in sauce.
Let it stiffen a little before using. Set a little of this mixture on ice
and try if it is firm enough or too stiff; if too stiff, add more
stock ; if not stiff enough more gelatine ; it should not be so soft as
to run. It can be made yellow by adding the yolks of 3 well-beaten
eggs before removing from fire. A brown Chaudfroid is made by
browning the roux, diluting it with beef stock. Prepare this way
for serving with dark meat or game. If boned turkey is not smooth,
pour over it some of this sauce which must have been on ice: For
boned turkey and boned chicken have the sauce white.
Turkey SoufSe.
One cup of white soup stock, 1 cup of turkey chopped fine, 1
cup rich milk, % cup of rolled crackers soaked in milk, yolks of 3
eggs well beaten✪ Turkey Soufflé, salt and pepper. Mix thoroughly, then add the
whites beaten to a froth ; put in buttered pudding dish, bake '^ hour.
Serve at once.
Turkey Timbales.
Page 96 · 1 recipe record on this page
Presented as published in 1903. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Bone a small turkey after having cut off the wings, the legs and the neck. Begin by cutting the skin down its entire length, commencing with the middle of the neck and ending with the middle of the rump. Use a small thin knife and follow the outlines of the rib bones. Then remove the breast bone and the second joint bones, take the meat from the latter and chop very fine. Remove all sinews from the fillets, cut away a part of their thickness and place them where the legs were taken off. Prepare a well-seasoned choppd forcemeat, mix well together, adding % gill of brandy, truffle essence and 1 ounce of chopped truffles. Cut % pound of fat pork into ^ inch squares, blanch and drain. Have also % pound of unsmoked beef tongue cut in % inch squares, 5 ounces of peeled truffles cut in pieces and % of a pound of duck or goose livers, parboiled and cold, cut in % inch dice. With this and the forcemeat stuff the turkey, then wrap it in a cloth and let cook in some good stock for 2 hours, drain well, take off the cloth and wrap it up again before setting under press. When thoroughly cold, unwrap, prepare and cover with a white fecula Chaudfroid sauce. Decorate with aspic jelly.
Boned Turkey.
Select a large turkey, split in the back, take out all bones, cut the first joint of the legs, remove bones, then the second joint, also take bones from the wings, turn in both legs and wings. Have another turkey boiled, cut in pieces and put through grinder, add to it 2 cans of champignons, sliced in half, 1 large can of truffles, season with 1 nutmeg grated, a little onion, ground mace, pepper and salt. Take 1 thick slice of raw ham and cut in pieces an inch thick, also ^ pound of raw salt pork, cut % inch thick, 1 beef tongue boiled a^d cut the same way, put the forcemeat in turkey, then the meat cut in strips, champignons and truffles, add meat and the strips of bacon until the turkey is stuffed quite full. Sew it in the back with strong white thread, put turkey in a cheese cloth bag and tie it very tight. Put in a kettle, cover well with water and boil 2 hours. Take from fire and let it get cold. It can then be molded in aspic jelly, or cut in slices. Serve with Chaudfroid sauce.
Chaudfroid Sauce.
Put in saucepan 2 tablespoons of butter; when it bubbles add 2 tablespoons of flour ; mix well, stirring all the time. Put in 2 coffee
(163)
cups of chicken or veal stock, cook until tolerably thick ; season with salt and pepper. Soak ^ box of gelatine in % cup of cold water for 1 hour, add to stock and stir until dissolved. Strain in sauce. Let it stiffen a little before using. Set a little of this mixture on ice and try if it is firm enough or too stiff; if too stiff, add more stock ; if not stiff enough more gelatine ; it should not be so soft as to run. It can be made yellow by adding the yolks of 3 well-beaten eggs before removing from fire. A brown Chaudfroid is made by browning the roux, diluting it with beef stock. Prepare this way for serving with dark meat or game. If boned turkey is not smooth, pour over it some of this sauce which must have been on ice: For boned turkey and boned chicken have the sauce white.
Turkey Souffle.
One cup of white soup stock, 1 cup of turkey chopped fine, 1 cup rich milk, % cup of rolled crackers soaked in milk, yolks of 3 eggs well beaten, salt and pepper. Mix thoroughly, then add the whites beaten to a froth ; put in buttered pudding dish, bake '^ hour. Serve at once.
Turkey Timbales.
Records on this page
Turkey Soufflé